World Recipes

Pan de Banano (Guatemalan Banana Bread)

1/2 cup butter
1/2 cup granulated sugar
2 to 3 large, ripe bananas, mashed
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg, well beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder

Cream the butter and sugar together until light and fluffy. Add the mashed bananas, lemon juice, salt, cinnamon, and egg and mix well.

Sift together the flour and baking powder and fold into the banana mixture. Pour into a greased 9 x 5-inch loaf pan and bake in a preheated 350 degrees F oven for 1 hour, or until a wooden pick inserted in the center comes out clean.

Serve warm or at room temperature.

Makes one loaf.

Japanese Chicken Wings

Posted by WingsFan91 at recipegoldmine.com 11/2/2001 6:58 am

3 pounds chicken wings
1 cup flour
1 egg beaten with 1 teaspoon water
1 cup oil

Sauce
3 tablespoons low salt soya sauce
1 cup granulated sugar
1 teaspoon garlic powder
3 tablespoons water
1/2 cup white vinegar

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan. Heat sauce until boiling. Pour over wings. Bake at 275 degrees F for approximately 1 hour. Sauce thickens and coats wings.

Serves 4 people.

Almond Cookies (Alfafores de Almendras - Argentina)

1 3/4 cups unbleached all-purpose flour
3/4 cup finely ground blanched almonds
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tablespoon cognac
1/4 teaspoon almond extract
4 tablespoons heavy cream
3/4 cup slivered almonds

Mix thoroughly the flour, ground almonds, baking powder and salt in a medium size mixing bowl.

Cream butter and sugar in a large mixing bowl. Add egg, cognac and almond extract; beat until light and fluffy. Gradually stir in the dry ingredients and mix well to make a smooth dough. Gather the cookie dough into a ball, wrap it in plastic, and chill in the refrigerator for 2 hours or overnight.

Roll the dough out to a thickness of 1/8 inch, working with one third of it at a time, on a lightly floured surface. Cut the dough with fancy cookie cutters. Carefully transfer the cookies to buttered cookie sheets. Brush lightly with cream and put a few slivered almonds on top of each.

Bake the cookies on the upper rack of a preheated 350 degree F oven for 6 to 8 minutes, or until they are golden brown. Gently remove the cookies with a spatula to wire racks to cool.

Serve the almond cookies, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Makes about 3 dozen 2 1/2 to 3-inch cookies.

Soba with Toasted Sesame Seed Sauce

Posted by Marla at recipegoldmine.com 12/25/2001 4:01 pm

" Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

1/2 cup sesame seeds
8 ounces dried soba noodles
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dark sesame oil
5 green onions, chopped
3 cups broccoli florets

Preheat the oven to 375 degrees F (190 degrees C).

Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.

Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.

In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

Makes 2 to 3 servings.

Old Slippers (Chancletas - Costa Rica)

3 (3/4 to 1 pound) chayotes
1 tablespoon unsalted butter
1/2 cup coarsely grated mild white Cheddar,
    Monterey jack or Muenster cheese
1 tablespoon half-and-half
1/4 cup chopped walnuts
1/4 cup seedless golden raisins
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 cup finely grated Parmesan cheese
2 teaspoons seasoned bread crumbs

Drop chayotes into a large pot of boiling water. Reduce heat, cover and boil gently until they are very tender when pierced with a fork, about 45 to 50 minutes.

Carefully remove them from the pot with a slotted spoon or tongs to a colander and drain.

When they are cool enough to handle, cut cooked chayotes in half lengthwise. Remove flat seeds and any surrounding tough fiber with a paring knife. Scoop out the pulp with a sharp spoon into a large mixing bowl, taking care to preserve the skin and 1/2 inch of pulp to form shells. Set the 6 shells aside.

Puree the pulp in a food processor or electric blender, return it to the mixing bowl, and stir in the butter, grated cheese, half-and-half, raisins, sugar and vanilla extract. Carefully spoon the filling into the reserved chayote shells. Sprinkle the Parmesan cheese and bread crumbs over the filled shells. Bake them in a baking dish at 375 degrees F for 15 to 20 minutes, or until the tops of the Old Slippers are golden brown.

Serves 3 as an entree or 6 as a side dish.

Sakura Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:42 am

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5-6 tablespoon)
Cooking wine

Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also. Add about 1/2 quart of vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.

To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The water is used to create steam so the sauce will cook on top. Enjoy!

Little Latin Meatballs (Albondiguitas)

2 jalapeno peppers
1 pound ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey jack cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Salsa

Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, salt and pepper. Shape mixture into 1-inch balls. Place in an ungreased 13 x 9-inch baking dish. Bake uncovered at 400 degrees F until brown, 15 to 20 minutes.

Serve with salsa.

Makes 36 meatballs.

Salsa
1 (8 ounce) can tomato sauce
1 medium tomato, chopped
2 cloves garlic, finely chopped
2 tablespoons snipped parsley
1 tablespoon vinegar
1/8 teaspoon ground cumin
1/8 teaspoon salt

Heat all ingredients.

Japanese Mustard Dipping Sauce (Karashi)

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce

Combine all ingredients, whisking to blend well. Will keep for short periods if refrigerated.

Serve as a dip for egg rolls.